Arugula-Pistachio Pesto

-Add 2 garlic cloves to the bowl of a food processor and chop.

-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.

-Process until nuts are finely chopped.

-Leaving the rubber band on, chop 1 bunch of arugula into thirds.  Wash and spin dry.

-Add the arugula to the food processor, along with the following:

2 tsp finely grated lemon peel

1 TBS fresh lemon juice.

-Blend to a course paste and then add:

¼ cup olive oil

Sea salt and pepper to taste

-Stir very briefly.

-Cover and chill for up to 3 days.